Makes rosé, medium to ful- bodied red wines.

Merlot is universally loved for its roundness, red and black fruit flavours and supple tannins. When matured in oak it can give you smoky and chocolaty notes. It is often found in a Bordeaux blended with Cabernet Franc and Cabernet Sauvignon.

FRANCE: Bordeaux, Languedoc
ITALY: Tuscany, Veneto
SPAIN: Catalonia, Castilla-La Mancha, Navarra

Merlot tastes great alongside roasted foods such as pork shoulder, roasted mushrooms, or braised short ribs.

Makes medium and full-bodied red wines

A high-quality Italian red grape variety found mostly in Abruzzo, but also in Le Marche and Molise. It produces wines with red and black fruit flavours. Well-made examples of this wine give lingering smoky finishes.

ITALY: Abruzzo, Le Marche, Molise

Montepulciano is an amazing wine to pair alongside rich meaty sausages, such as dishes with nduja, smoked Andouille and sweet fennel salsiccia.

Makes aromatic white and sweet wines

An ancient aromatic white variety originally from Greece that is available in all styles from dry to sweet, still to sparkling, and even fortified. This variety is extremely perfumed with an abundance of floral notes and is also one of the few grape varieties that actually smells like grapes!

ITALY: Piedmont, Lombardy, Veneto, Puglia
FRANCE: Alsace, Languedoc Roussillon
SPAIN: Andalucia, Valencia

Drier styles pair well with salads, sushi, and fresh fruit. The sweet sparkling Moscato d’Asti is excellent with almond cake. Fortified Muscat wines tastes great with cheeses and nuts.

Makes rosé and medium bodied powerful red wines.

This unique grape variety makes one of Italy’s most prestigious red wines, made famous by the Barolo and Barbaresco regions of Piedmont. There are also some great examples from neighbouring Lombardy. These wines deliver both delicate aromas and demanding, food-friendly tannins that this grape is famous for.

ITALY: Piedmont, Lombardy

Creamy and cheesy dishes with a high fat content pair so well and counteract the wine’s natural intense tannin. Dishes with truffle, famous from Piedmont, or butternut squash ravioli are superb pairing options.

Makes full-bodied red wines

Considered a minor blending grape in Bordeaux, Petit Verdot has shown promise as a single varietal wine in warmer climates, where it makes smooth full-bodied reds.

SPAIN: Castilla-La Mancha, Mentrida
FRANCE: Bordeaux

A bold, tannic wine made with Petit Verdot will compliment powerful meaty dishes such as Cuban-style pork or even burgers with blue cheese.

Makes sparkling, rosé and light red wines.

The world’s most popular light-bodied red wines are made with this thin-skinned grape variety. Producing vibrant red fruit and spice flavours that are accentuated by a long, soft and smooth finish.

FRANCE: Burgundy, Champagne, Loire Valley
ITALY: Franciacorta

A versatile red wine for food due to high acidity and low tannins. Older Pinot Noir wines have gamey quality which makes them perfect for duck, guineafowl and other game birds, but also mushroom dishes.

Makes light, white and rosé wines.

This is a pink grape variety that produces a range of wines including zesty fruity easy-drinking whites and pale rosé wines. This grape is grown across many parts of Italy including, Veneto, Friuili-Venezia Giulia, Trentino-Alto Adige

ITALY: Veneto, Friuli-Venezia Giulia, Trentino-Alto Adige
FRANCE: Alsace – is a very different style from Alsace

Pinot Grigio makes an excellent pairing with a sunny afternoon or white meats, seafood and light summer salads, possibly featuring apple, pear or orange!

Makes medium to full-bodied red wines.

A fruit-forward bold red that is loved for its cooked fruit and smoky, exotic spice notes.

ITALY: Puglia

Primitivo is ideal with Turkish, Moroccan, and Arabic cuisine, which bring out the grape’s cinnamon-like spices.

Makes rosé and a variety of red styles.

This is Italy’s most planted grape variety and the jewel in Chianti’s crown. It is has a chameleon-like quality, tasting quite different depending on where it grows. It has the ability to make easy drinking light-bodied wines as well as the big powerful wines of Brunello di Montalcino in Tuscany. It is often blended with other grape varieties in close-by Umbria and Emilia-Romagna.

ITALY: Tuscany, Puglia, Emilia-Romagna, Umbria

The high acidity makes this wine a sensational wine for food pairing, especially rich tomato-based dishes. Nutty hard cheeses also work exceptionally well, tempering the tannins.

Makes light white and sweet wines.

This grape variety makes very aromatic white wines with herbaceous, citrus and floral flavours. The crisp acidity and lightness makes this a very popular grape variety.

FRANCE: Loire Valley, Bordeaux

Sauvignon Blanc is a wonderful pairing partner with herb-driven sauces, soft young cheeses, and Asian food.

Makes sweet and light to full-bodied wines.

A major grape of Sauternes, which is the prestigious sweet wine of Bordeaux. Sémillon is also used to make dry wines in Bordeaux and blended with Sauvignon Blanc. These wines vary from light and easy drinking to rich oaked styles that get better with age.

FRANCE: Bordeaux, South-West

Sémillon pairs best with richer fish entrees (black cod) and white meats (chicken and pork chops). The flavours of Sémillon compliment dishes with fresh fennel and dill.